Fagioli All’Uccelletta & happy gotcha day!

With Fall now upon us and actually having some nice "sweater weather" it's time for lots of soup!!  I love making a huge pot up on Sunday and then canning it in mason jars for lunch all week long.  If we have some left at the end of the week I just pop those into the freezer and enjoy later.  I'm all about quick and easy.  This was a pretty tasty recipe and you have the option of spicing it up if you like it on the hotter side.

Fagioli All’Uccelletta

Original from: Vegan Miam

Ingredients

• 2 (15-ounce) cans Great Northern beans including liquid
• 3 garlic cloves, minced
• 1/2 cup vegetable broth
• 1 14-ounce can whole peeled tomatoes including juice
• 1 small onion, thinly sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 2/3 cup diced carrots
• 2 tsp. dried sage
• Salt and freshly ground pepper to taste
• Optional: Add dried chili flakes for mild heat

cooking, relaxing, sewing & a greyhound event - all in a weekend

Wow, where did this weekend go?  I cooked up a storm on Saturday and had a blast while doing so!  Yes, cooking and Walking Dead makes me happy happy happy!  I started with making a big pot of White Bean Tuscan Soup for lunches this week. 

White Bean Tuscan Soup

Ingredients

• 1 Can Cannelloni Beans, drained
• 1 Cam Chickpeas, drained
• 3 Cups Water
• 3 Cups Vegetable Broth
• 1 Large Onion, diced
• 4 Cloves Garlic, Minced
• 2 Zucchini, diced
• 1 15 oz. Can Diced Tomatoes
• 2 Cups Butternut Squash cut into 1/2-inch cubes (I buy packaged)
• 1 T. Chili Powder
• 1 T. Cumin
• 1 tsp. Paprika
• Salt and Pepper to taste

vegan potato mushroom & kale enchiladas

I have been a little slow sharing this recipe.  I blame it on two things - 1. It's getting dark out when we eat and harder to take a photo of it. 2. They are so good that I forget all about taking a photo!!  LOL!  I made up almost two pans of this and let me tell you, just as good the next day and the day after that!!  We enjoyed ours with a side of black beans, but rice would also be just as good.

Vegan Potato Mushroom & Kale Enchiladas

best birthday!

Saturday was just the best birthday I think I have ever had!  I was worried when I woke up and not feeling 100%, but after a morning snuggle on the couch with the pups watching my new all time favorite show Orange is the New Black I slowly started to feel better.  My husband was home by 8am from work and were started the day at Bergies (most awesome place) before heading over to the Farmers Market.  Prada was a good girl and enjoyed when some one stopped to pet her.  A little bummed out that the vegan food truck wasn't there, but we made due with bagels. My co-workers made me a special Rick Springfield tee shirt that I wore and I loved the women who would freak out when they saw it.  Too funny how many of us old crazy ladies there are out there!  I think the sales lady at Old Navy even gave me an extra discount when I was there (she went on and on about how much her friend loved Rick too).  LOL!

Vegan Sweet Potato Enchiladas - Perfect for Fall

Mexican food has to be my all time favorite food.  I love tacos, burros, enchiladas - I love it all!!  With Fall now here I love adding in sweet potatoes to just about everything, including my Mexican dishes.  This recipe does take a while to cook and put together, but I love that it makes so many and makes great leftovers!  Trust me, it's worth it!!

Vegan Sweet Potato Enchiladas

Enchilada Sauce:

 

1 T. Vegetable Broth

1 Onion, diced

2 Cloves of Garlic, minced 

1 Jalapeno Pepper, diced

1-2 Chipotle Pepper in Adobo Sauce

1 1/2 T. Cumin

1 1/2 T. Chili Powder

8 oz. Tomato Sauce

3/4 Cup water

vegan hungarian goulash

I'm sure there are some Hungarians who would shame me for making a vegan Hungarian goulash, but hey it's REALLY good!!  This is NOT the goulash I was subjected to eating as a child and swore I would never feed my kids. No, this is so much better I promise you!

Vegan Hungarian Goulash